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Anonymous
2015-12-21 04:15:31 Post No. 7189123
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Anonymous
2015-12-21 04:15:31
Post No. 7189123
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I've been trying my damnedest to make bacon wrapped grissini for two days. The kind coated in brown sugar.
Every. Single. Time. It burns. The sugar burns, that is. I've tried two different recipes and one experiment where I tried playing with short baking times and putting the sugar on the portion of the bacon that touches the grissini.
Has anyone here ever made it before and, if so, what's a recipe you KNOW works?